-
1
PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours.
-
2
Add water to keep the beans just covered as necessary.
-
3
When beans are done, remove from heat, drain and set aside.
-
4
Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack.
-
5
Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds.
-
6
If using canned whole tomatoes, cut them in half and squeeze out seeds.
-
7
Cut each tomato half in quarters and set aside.
-
8
Cook pasta until barely soft according to the manufacturer's directions.
-
9
Drain and mix with the beans.
-
10
Lay the chard leaves on a work surface and cut out the center stem.
-
11
Roughly chop the leaves and thinly slice the stems.
-
12
Set aside.
-
13
PREHEAT OVEN TO 350F (180C).
-
14
Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes.
-
15
Pour off the fat, add the garlic and cook, stirring, another minute.
-
16
Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper.
-
17
Cover and place in the oven for 20 minutes.
-
18
When it's time to get dinner on the table, add chopped chard to the casserole.
-
19
If the casserole appears dry, add up to 1 cup water.
-
20
Replace in the oven for 5 minutes.
-
21
Serve piping hot from the oven and offer grated cheese.
